Category: Cocktails!
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A Few Steps Down the Hot Drink Rabbit Hole…
Yes, most drinks are cold. Why is this? Well, because they taste better that way, dumb dumb, and we’ve also been conditioned over the years to think it’s normal. Think about a warm Coca-Cola. Not so appetizing eh? But now pour that same coke over ice and we have ourselves a nice time. A cold…
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Garnishes Revisited…
For whatever reason I decided to dig up this old saw once again. I attempted to make some headway on the subject of garnishes early in this blog’s life here. I chose not to reread my own words from March but instead offer a different take on how people dress up their cocktails. I said…
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New Cocktail: Incantation
Incantation: A series of words said as a magic spell or charm. Sometimes you hit the bullseye with only one shot. You sweep the playoffs, you pitch a shut out. In bartending terms it’s when you nail a somewhat difficult cocktail on the first try. Yeah, believe it or not, sometimes the feces touch is…
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New Cocktail: Bishop’s Blood
If you can’t name a cocktail after the venerable Lance Hendrickson character from Aliens you’re simply not doing it right. Also, if you’re unaware of the reference you should probably go watch both Alien and Aliens back to back and then skip over the…Let’s see…One, two, three, four, five, six? Sequels? Well, prequels too. Jesus,…
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New Cocktail: Going Nuts
Our new GM, Joey Lee, came up the other night and said, “Hey, I think we need a stirred seasonal on the menu.” Ok. Once again, however, I had a tough time thinking of a decent name that would be kosher for the menu. All the ones my sick mind conjured, were not suitable for…
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New Cocktail: Newton’s Revenge
Dumb name but one of the best we’ve come up with. I’m starting to do this thing where I’m not totally satisfied with a cocktail until it’s tweaked and tweaked again and becomes something special. $18 is a lot for a drink, even if it does contain organic farmer’s market fruit and decent booze. Chef…
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Simmons and Cash (2.0)
The late Richard Nixon once said, “You can relight a cigar, but it’ll never taste the same.” You’re welcome to apply that to any situation you choose but in this case I’m using it to reference great cocktails of yesteryear, attempting to do better, and how sometimes you should just maybe bring it all back…
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What the Hell is a Deshler?
I received a text late last night from a good friend asking me “You know how to make a Deshler?” Huh? My response: “Is that a classic car?” “No.” “A cocktail?” “Yes.” I searched for it this morning. Here’s the modern specs from liquor.com: Deshler 2 oz. Rye 1 oz. Dubonnet .25 oz. Cointreau 2…
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Menu Blues
No, I’m not going to lock myself in a room and do a bunch of heroin until I come out with the greatest cocktail menu of all time. No, I’m not relating cocktail menu creation to one of the greatest jazz albums, if not the greatest jazz album of all time. Yes, I’m a little…
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Vintage Cocktail of the Day: Porto Flip
From the confines of the Gentlemen’s Companion II circa 1939 by Charles Baker comes this puppy. Back in the day these guys were putting egg in pretty much everything. Heating up some beer, adding an egg and maybe a couple three four ounces of scotch. During this era, or at least in this book, we…
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New Cocktail: Simmons & Cash
Worst name for a cocktail ever? Probably. After a few well placed pats on my own back with the Freedom of ’76 and the Morning Bell, a few others in recent memory…Cocktails that not only tasted good but were clever with the usage and waste of the ingredients, I’ve been scrambling to think of new…
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New Cocktail: Daily Double
The machine keeps on rollin’. I had this thought last night while deep in the weeds. Deeeeeep in the weeds but somehow zen, I mean, you’re only in the weeds if you care. But the thought was that cocktails (and food) were this infinite world that would never end. For good and bad, it continues…
The Aging Bartender 